Maria Tasioula‐Margari

Changes Occurring in Phenolic Compounds and α-Tocopherol of Virgin Olive Oil during Storage

Otu Okogeri, Maria Tasioula‐Margari · Journal of Agricultural and Food Chemistry · 2002 · 116 citations

Food Chemistry, Phenolic Compounds, Environmental Chemistry +13

Simultaneous determination of phenolic compounds and tocopherols in virgin olive oil using HPLC and UV detection

Maria Tasioula‐Margari, Otu Okogeri · Food Chemistry · 2001 · 112 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +8

Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC‐MS

Maria Tasioula‐Margari, Otu Okogeri · Journal of Food Science · 2001 · 111 citations · Full text

Food Chemistry, Polyphenolics, Food Bioactive Compound +8

Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters

Gianluca Bleve, Maria Tufariello, Miriana Durante et al. · Food Microbiology · 2014 · 104 citations

Food Fermentation, In Vitro Fermentation, Kalamàta Table Olives +6

Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS

Maria Tasioula‐Margari, Eleftheria Tsabolatidou · Antioxidants · 2015 · 95 citations · Full text

Food Chemistry, Phenolic Compounds, Polyphenolics +15